Ingredients
Method
- Slice the cucumbers thinly and place in a large bowl. Sprinkle with salt and toss to coat. Let them rest for 10–15 minutes to release excess water.
- Drain any liquid released from the cucumbers and transfer them to a paper towel–lined tray. Pat mostly dry and return to the bowl.
- In a small bowl, whisk together garlic, ginger, rice vinegar, soy sauce, sesame oil, honey, and optional chili paste until smooth.
- Pour the dressing over the cucumbers and toss to coat evenly. Taste and adjust seasoning if needed.
- Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately or chill until ready to serve.
Nutrition
Notes
Letting the cucumbers rest after salting ensures extra crispness, while the tangy, garlicky dressing with optional chili gives each bite a lively kick. Perfect chilled as a snack or side dish.
